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Baigan Bharta


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Baigan Bharta


Round brinjals - 2 medium
Onion - 2 medium (finely chopped)
Tomato - 1 medium (finely chopped)
Green chilli - 2-3 (chopped as desired)
Ginger (jullienned) - 1 tbsp
Ghee - 3 tbsp
Green cardamom - 3-4
Cloves - 3-4
Cinnamon - 2 pcs (1" sticks)
Salt - as per taste
Coriander leaves (chopped) - 1 tbsp (optional)

Method of Preparation

1. Roast brinjals on fire till done.
2. Wet your hands with water and peel off the charred skin. Remove the stems, mash well and
    keep aside.
3. Heat ghee in a kadai. Add cardamoms, cloves and cinnamon, and fry for 5 secs.
4. Add onion, tomato, green chilli and salt. Saute on medium heat till onion turns transparent
    and tomato is done.
5. Add ginger julliennes and saute for 1-2 minutes on medium heat.
6. Add the mashed brinjal and stir.
7. Keep stirring on low to medium heat till ghee separates.
8. Garnish with chopped coriander leaves if desired.
9. Serve hot with Parathas, naan or even plain roti.

Notes & Tips